EVALUATION OF THE OXIDATIVE STABILITY OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) LIPOPHILIC EXTRACTS

Abstract

Food industry more and more tendsto replace the synthetic compounds in foods with natural ones. A safe and effective possibility would be to use biologically active compounds extracted from local natural berries such as sea buckthorn (Hippophae rhamnoides L). In this paper there were evaluated the antioxidant capacity and physico-chemical characteristics of seabuckthorn lipophilic extracts. There wereperformed the analysis of the impact of biologically active compounds on the physico-chemical characteristics of lipophilic extracts and mayonnaise typesauces and the investigation of their oxidative stability. The results obtained using high-performance analysis methods have allowed the argumentation of the importance of replacing synthetic antioxidant compounds with natural antioxidant compounds in the production process of high-lipid food products.

Keywords

• antioxidants
• extraction
• high-lipid food products
• oxidation